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Green Bean and Pesto Potato Salad

Take a look at what I threw together the other night as a side, pesto potato salad. It’s a fresh, green and summery take on potato salad with plenty of veggies, and could even stand alone as a grain bowl or light lunch. All the veggies cook quickly to keep them firm, so it comes together fast. If you have extra time, you can roast your broccoli. It will deepen the flavor and give it a nice crunch. Faro is one of my favorite grains, it’s very hearty and nutty, but can be hard to find. Barley is a good substitute, or brown rice if you have it on hand. This pesto is made dairy-free, but feel free to use another version of pesto if you prefer.

This makes a great side for a picnic or bbq since it’s a good make ahead dish and keeps well for a few days. You can always make all the parts and assemble before serving, too. And since there’s no mayo and plenty of veggies, its a healthier alternative to a classic potato salad.

Ingredient prep:Walnuts: toast slightly by tossing in a dry, hot pan until fragrant
Basil: wash and pat dry, picking out any thick or tough stems.
Potatoes: cook until firm
Green Beans & Broccoli: Blanche until soft; just a few minutes in boiling water. Veggies should still be firm and bright green.

In a food processor, assemble your pesto. Add walnuts, basil and garlic with a big pinch of salt and a few cracks of pepper. Pulse to chop roughly. Add your olive oil in a steady stream to the dry ingredients while blending. Add more if needed to create a silky consistency. Optional: since this recipe uses no cheese, add miso paste or nutritional yeast (about 1 tbs of either) to give it the same umami depth that normally comes from the cheese.

Gently toss vegetables and faro with pesto a spoonful at a time and folding gently until coating as desired. Chill 30 minutes before serving. Green Bean and Pesto Potato Salad can be made up to one day ahead.